As children most of us remember the first of May and many the special little rituals that accompany this day. While the reason behind these fun games may be forgotten, to many the act of dancing around the May pole and surprising someone with flowers are still things to do on May 1.

Many wine lovers may have heard about May wine, but few have actually enjoyed this amazing concoction for themselves, but it is actually very easy to make. May wine is actually a wine punch of sorts that is infused with herbs for added flavor.

To make May wine three simple ingredients; light German wine, fresh woodruff, and a fruit garnish. A wine such as Moselle or Riesling will suffice to make your May wine and once you perfect your personal mix you can use them as personalized wine gifts for celebrating May Day with friends. To make simply allow the woodruff to steep in the wine for several hours in the refrigerator.

While the woodruff does not have much of an aroma alone once it steeps the wine will gain a whole new flavor that can best be appreciated when tasted alongside the original none steeped wine.

Treat Yourself To Some May Wine This Year is a post from: Rhino Wino

As much as we like our wine the chances are once in awhile a bottle will not be finished in the evening leaving the problem of how to store it and what to do with it. If you plan on drinking the wine the next evening with your meal than there is no problem. But often the wine will be stored longer and this will make it less the values that make it a great wine to drink. But this does not mean that it cannot be used for something else.

Store that leftover wine in sealed containers such as the original bottle with a wine stopper or in a wine decanters inside the refrigerator. This will slow the aging process and keep oxygen away to keep the wine ready for use in the kitchen. Many cooks make the mistake of keeping their cooking wine on the stove but the heat from the oven will quickly turn the liquid into vinegar.

These leftover wines make much better wines for cooking than the cheap versions labeled for this purpose. Wines labeled as cooking varieties are often too sweet and high in acids and tannins making them have less of a quality flavor for adding to food.

Cooking With Your Leftover Wine is a post from: Rhino Wino

For those hosting a dinner trying to pare a quality wine with the menu can sometimes be a challenge. Of course there are those general rules of thumb for paring food and wine. Generally wine enthusiasts know it is best to serve red wine with red meats and to serve white wine with fish. Of course there are exceptions to these rules and science recently tackled the question of why in particular red wine should not be consumed with a fish dinner.

Of course any wine enthusiast who has ever tried having a red wine with fish will tell you that the taste the two create is less than desirable. Recent research has shown that wines with high amounts of iron are those that do not go well with fish. Iron levels in red wines are closely based on the soil the grapes are grown in as well as the steps taken in the fermentation process.

While the general rules of thumb will help a host find a suitable wine to serve with their food, there are books on the subject to help them find just the right combination. These books make excellent personalized wine gifts for those you know who aspire to be the perfect wine party host or hostess.

Paring Meat & Fish With Wine is a post from: Rhino Wino

We all know that fine restaurants not only serve fine wines with their meals but they also cook with them. Even though many wine connoisseurs know this for some reason they are reluctant to try this at home. While for many just finding the perfect accompanying wine for your meal is enough others want to try wine in a whole new way and experiment cooking with their favorite vintages.

An easy way to get started is to choose a favorite red or white wine and pare it with meat of fish for cooking. Of course just as when you are drinking your red wine it is still best to remember to pour them into your wine decanters first to remove the sediment and increase the flavor. Wine is ideal for those who are looking for a more intense, dark flavor from their foods. It can be used either as a marinade for something such as beef or a for creating light sauces for accompanying something such as a seafood dish.

As with most anything there are some excellent recipes online that include wine, which can be easily prepared at home. Experiment with your favorite wines and bring out a new flavor in your foods.

Try Cooking With Wine For A New Taste Of Your Favorite Vintage is a post from: Rhino Wino

Looking for a new twist on your Thanksgiving bird this year?  We came across this recipe that incorporates white wine into a sweet and citrusy glaze.

Herb Roasted Turkey with Wine

1 15 pound fresh or thawed turkey
2-3 tblsp olive oil
3 large lemons – juiced
1/4 cup brown sugar
2 large limes – juiced
1/4 cup dry white wine
1 1/2 tsp salt
1/2 tsp black pepper
fresh marjoram
fresh sage
fresh thyme

Remove the giblets and neck from the turkey and reserve for gravy.  Rinse the turkey with cold running water and drain well. Soak all the water with the help of paper towels and blot it dry.

Roast the turkey for about 3 to 3 1/2 hours in a preheated oven at 325 degrees and baste with the pan juices. During the last 30 minutes of roasting, baste the turkey with citrus glaze and loosely cover with a lightweight foil to prevent excessive browning. Roast till the temperature of the thigh reaches 165 degrees – it will rise to 180 degrees as it sits out of the oven.

Remove the turkey from the oven and allow it to stand for 15 to 20 minutes before carving.

Herb Roasted Turkey with Wine is a post from: Rhino Wino

According to The New York Times, montepulciano d’Abruzzo has a good deal in common with eggplant alla parmigiana. Both the dish and the wine are common staples in low to middle-tier Italian restaurants, and rarely reap raves.

But alter the dish somewhat from its traditional preparation (greasily fried and heavily-laden with cheese), and you get a dish that’s flavorful and light, which pairs well with an everyday montepulciano. We learned this was true just last night, when we filled our NuVin Goblets from an $11 bottle of montepulciano, and tried the following suggested recipe:

Eggplant Alla Parmigiana

4 small eggplants, each 6 – 8 ounces
salt
1 cup extra virgin olive oil
1 large clove garlic, chopped
freshly ground black pepper
2 pounds plum tomatoes, peeled and diced
1 cup freshly grated Parmigiano-Reggiano
8 leaves of fresh basil

1. Trim eggplants and slice across 1/4-inch thick. Sprinkle with salt and place on one or more racks (cooling racks for baking) on a rimmed baking sheet. Set aside 30 minutes.

2. Meanwhile, heat 2 tablespoons oil in a skillet on medium, add garlic and a sprinkling of salt and pepper. When garlic is golden, add tomatoes and cook down a few minutes. Season to taste. Transfer to a food processor and pulse briefly until nearly puréed.

3. Rinse and dry eggplant slices. Heat half the remaining oil in a skillet on medium-high. Fry as many as fit comfortably until golden, adding more oil and eggplant in shifts. Transfer fried eggplant to paper towels to drain.

4. Preheat oven to 350 degrees. Spread a little tomato sauce in a 9-inch casserole. Add a layer of eggplant, then half the cheese, half the basil and half the remaining sauce. Repeat layers. Top with a layer of eggplant. Bake 20 minutes. Remove and allow to sit 5 minutes. Garnish with fresh basil and serve hot or at room temperature.

Pairing Foods With Everyday Wines – Montepulciano d’Abruzzo & Eggplant Parmesan is a post from: Rhino Wino

Poached salmon makes for a great light supper (especially when topped with a creamy mustard or dill sauce), and chilled overnight it makes a great simple lunch or salad topping. Here’s our favorite method for perfectly cooked poached salmon fillets.

Perfectly Poached Salmon

2 salmon fillets, skin removed (ask fishmonger to do this for you!)
1 1/2 cups dry white wine
pinch of whole black peppercorns
whole sprigs of fresh parsley or dill
water or veggie stock to cover

Add the salmon fillets to a cold frying pan.  Add the next 3 ingredients to the pan, and then add additional water or stock until the poaching liquid just covers the salmon completely.  Turn the heat on medium, and bring to a very low boil.  When liquid begins to boil, remove pan from the heat, cover tightly, and let rest for 10 minutes.  Serve salmon hot, or chill overnight.

White Wine Poached Salmon is a post from: Rhino Wino

Big plans for the Holiday weekend?  We will be headed to a BBQ, and just may have a container of this party-friendly, warm weather treat in tow…

White Wine Fruit Cocktail

1 1/4 cups dry white wine
1/3 cup white sugar
1 tablespoon chopped fresh mint
1/2 cantaloupe, cut into bite-size pieces
1 cup seedless green grapes, halved
1 pint fresh strawberries, hulled and halved

Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside. Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

Have a Happy 4th of July, everyone!

Try a White Wine Fruit Cocktail This 4th of July is a post from: Rhino Wino

Is it wrong that I don’t completely hate on Sandra Lee?  Sure, she’s likely to still use Tang as an ingredient, and I am still getting over the great "Denim and Diamonds Tablescape" debacle of 2007, but you gotta admit, the lady throws a heck of a party.

I happened to catch an episode yesterday, and I was reminded of one of the reasons I can stand to watch Sandra Lee – she is very pro-alcoholic beverages.  I may skip the Wisteria tablescape that went with the Sangria she whipped up – but the recipe is a keeper.

Sandra Lee’s Blueberry Sangria

1 bottle white wine – she used Chardonnay
1/2 bag frozen blueberries
1 container frozen pink lemonade
1/2 cup cognac
1 liter lemon-lime soda

In a large pitcher, mix the first 4 ingredients together.  Allow the flavors to marry in the fridge for a couple of hours.  Add the lemon-lime soda prior to serving over ice.

Sandra Lee’s Blueberry Sangria is a post from: Rhino Wino

Its a little hard to imagine enjoying red wine in this oppressive heat we’ve been experiencing in the Northeast (other than our go-to sangria), but I spotted a recipe this weekend that made me want to crack open another bottle.  Giada’s Cantaloupe Red Wine Surprise is a cool and refreshing heat-wave treat.

Giada De Laurentiis’ Cantaloupe Red Wine Surprise

2 cups light red wine, preferably Pinot Noir
3 tablespoons sugar
1 cantaloupe, halved and seeds removed
1/2 lemon
1 tablespoon chopped basil leaves

Warm wine in a shallow saucepan over low heat; it should be steaming but not simmering. Dissolve sugar in wine; remove from heat. Pour into medium glass bowl and allow to completely cool. Using a melon baller, scoop out balls of cantaloupe and add to the wine mixture. Thinly slice the outer peel from half a lemon into 4 strips; add to bowl. Add chopped basil. Stir gently. Cover and refrigerate at least 30 minutes. Divide between 4 wine glasses and serve chilled.

Giada’s Cantaloupe Red Wine Surprise is a post from: Rhino Wino